{"id":28607,"date":"2021-01-05T13:06:19","date_gmt":"2021-01-05T13:06:19","guid":{"rendered":"https:\/\/horecamagazine.be\/carpaccio-de-boeuf-charolais\/"},"modified":"2021-01-05T13:06:19","modified_gmt":"2021-01-05T13:06:19","slug":"carpaccio-de-boeuf-charolais","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/carpaccio-de-boeuf-charolais\/","title":{"rendered":"Carpaccio de b\u0153uf Charolais"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb2_5,3_5&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">ingr\u00e9dients<\/h4>\n<ul>\n<li class=\"p2\">Tr\u00e8s fines tranches de b\u0153uf Charolais (Davigel)<\/li>\n<li class=\"p2\">Gingembre<\/li>\n<li class=\"p2\">Pain d\u2019\u00e9pices<\/li>\n<li class=\"p2\">Kriek<\/li>\n<li class=\"p2\">Sel, poivre<\/li>\n<li class=\"p2\">Herbes d\u00e9coratives<\/li>\n<li class=\"p2\">Huile d\u2019olive<\/li>\n<li class=\"p2\">Tomates cerises<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; custom_padding=\u00a0\u00bb|12px||||\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">pr\u00e9paration<\/h4>\n<p class=\"p2\">Passer au pinceau de l\u2019huile d\u2019olive sur les fines tranches fa\u00e7on carpaccio. Assaisonner de sel et de poivre. Pr\u00e9parer en r\u00e9duisant la Kriek en consistance de sirop. V\u00e9rifier l\u2019\u00e9quilibre sucre\/acidit\u00e9 en fonction de la marque de bi\u00e8re choisie. Vous pouvez r\u00e9\u00e9quilibrer la sauce \u00e0 base de Kriek avec du sirop de Li\u00e8ge. Cela donnera un c\u00f4t\u00e9 plus cr\u00e9meux \u00e0 la sauce.<\/p>\n<p class=\"p2\">Couper le gingembre en tr\u00e8s fine julienne. Le disposer de fa\u00e7on r\u00e9guli\u00e8re sur le carpaccio (mais pas trop). Cuire de petits cubes de pain d\u2019\u00e9pices dans un beurre clarifi\u00e9 puis \u00e9ponger sur du papier absorbant.<\/p>\n<p class=\"p2\">Ajouter du sucre \u00e0 la fin de la cuisson. Parsemer sur le carpaccio. D\u00e9corer selon envie avec, par exemple, de la roquette, de petites tomates cerises jaunes et\/ou quelques herbettes.<span class=\"Apple-converted-space\">\u00a0 \u00a0<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingr\u00e9dients Tr\u00e8s fines tranches de b\u0153uf Charolais (Davigel) Gingembre Pain d\u2019\u00e9pices Kriek Sel, poivre Herbes d\u00e9coratives Huile d\u2019olive Tomates cerises pr\u00e9paration Passer au pinceau de l\u2019huile d\u2019olive sur les fines tranches fa\u00e7on carpaccio. Assaisonner de sel et de poivre. Pr\u00e9parer en r\u00e9duisant la Kriek en consistance de sirop. V\u00e9rifier l\u2019\u00e9quilibre sucre\/acidit\u00e9 en fonction de la [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":28578,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[48],"tags":[],"class_list":["post-28607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-collations","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Carpaccio de b\u0153uf Charolais | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Carpaccio de b\u0153uf Charolais\" \/>\n<meta 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